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Fresh/Frozen Cranberries
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CRANBERRY HOLIDAY CUPS
½ cup butter
1 tablespoon butter
3-ounces softened cream cheese
1 cup all-purpose flour.
1 egg
¾ cup brown sugar
1 tablespoon butter
1½ teaspoon finely grated orange peel
½ cup (4 oz. by weight) chopped CAPE BLANCO CRANBERRIES
1/2 cup chopped pecans
Preheat oven to 325°. Beat together butter and cream cheese in large mixing bowl with mixer about 30 seconds or until softened. Stir in flour. Cover and chill l hour. In separate bowl stir together egg, brown sugar, butter and grated orange peel. Stir in CAPE BLANCO CRANBERRIES AND PECANS; SET ASIDE. Shape chilled dough into 24-1” balls. Press each dough ball onto bottom and sides of ungreased 1 ¾” muffin pans. Spoon 1 tablespoon filling into each cup. Bake 30 minutes until filling is set. Cool on rack. Remove from pans. Chill to store. Makes 24.
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